4.6 from 213 votes
Crockpot Buffalo Chicken Meatballs
Slow cooked to tender perfection and then drizzled with a bit of blue cheese dressing, these Crockpot Buffalo Chicken Meatballs are spicy little bites of deliciousness that are out of this world! It’s an effortless recipe on the healthy side that makes a wonderful party appetizer or tasty weekend snack!
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 20 mins
Servings: 5
Calories: 186 kcal
Course:
Appetizer , Lunch
Cuisine:
American
Ingredients
- 1 pound ground chicken
- ¾ cup breadcrumbs I used Panko
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 green onions thinly sliced
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¾ cup buffalo sauce I used Frank's
- ¼ cup blue cheese dressing
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1¼-to-1 ½-inch meatballs, forming about 20 meatballs.
- Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
- Transfer the meatballs into your crockpot. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
- Serve immediately, drizzled with blue cheese dressing, if desired.
Cup of Yum
Notes
- To ensure that the meatballs properly bind together measure all the ingredients. Adding just a little too much of the breadcrumbs can cause them not to hold together.
- You must brown the meatballs to ensure that they don’t fall apart. Unless they are frozen they need to be seared for them to seal.
- You must brown the meatballs to ensure that they don’t fall apart. Unless they are frozen they need to be seared for them to seal.
- Make a double batch. Some for your party or potluck this weekend and extra to freeze that can be ready to go at any time.
- This recipe will yield about 20 meatballs.
- Use the proper ratios. To ensure that the meatballs properly bind together measure all the ingredients. Adding just a little too much of the breadcrumbs can cause them not to hold together.
- Brown the meatballs. You must brown the meatballs to ensure that they don’t fall apart. Unless they are frozen they need to be seared for them to seal.
- Double the recipe. Make a double batch. Some for your party or potluck this weekend and extra to freeze that can be ready to go at any time.
Nutrition Information
Serving
4meatballs
Calories
186kcal
(9%)
Carbohydrates
10g
(3%)
Protein
16g
(32%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
96mg
(32%)
Sodium
1366mg
(57%)
Potassium
443mg
(13%)
Sugar
1g
(2%)
Vitamin A
85IU
(2%)
Vitamin C
0.7mg
(1%)
Calcium
46mg
(5%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 186
% Daily Value*
| Serving | 4meatballs | |
| Calories | 186kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 1366mg | 57% |
| Potassium | 443mg | 9% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.